The Strategy of Processing Coffee Farming System in Temas Mumanang Village Permata District of Bener Meriah Regency Nanggroe Aceh Darussalam

This paper is about strategies for how to process coffee in the coffee farming system in Temas Mumanang Village, Permata District, Bener Meriah Regency, Nanggroe Aceh Darussalam Province. This paper thoroughly and in-depth describes the ways of planting and maintaining coffee plants carried out from the first period to the fourth period, starting from making coffee seedlings, planting coffee seedlings, maintaining coffee plants, harvesting, and postharvest handling (processing). The whole period has special ways that are the local wisdom of Gayo coffee farmers. This local wisdom is used as a reference to the farming system which until now is able to make the Gayo High Region as a coffee producer with Robusta and Arabica Coffee varieties to foreign countries.

illustrates what behavior is expected socially and culturally or is appropriate in certain situations and contexts. This approach states that each culture includes its own unique organizational system for understanding things, events, and behaviors Soemarwoto (2004) sees that local wisdom is not only a product of a local culture which is then passed down from generation to generation but is also related to the development of human life itself. Humans are very dependent on nature and nature also needs humans for their management and preservation (Soekanto,200

RESULT AND DISCUSSION
Humans live in the world always interacting and adapting with nature.
Humans adapt and interact to develop culture so that ecosystem changes occur.
In anthropological science, the concept of also be included in fruits that are still young and small. If the fruit is quoted by hand, the picker can choose fruit that has the right level of maturity.
In general, almost all smallholders and coffee traders in DTG agree that this harvest process is essential in influencing the overall quality of the coffee. Harvesting / quoting of coffee beans/coffee cherries that are perfectly ripe determine the process of further processing of coffee, and ultimately also determines the quality of coffee beans produced. The cited coffee is not in a perfect ripe condition, it will be difficult in the next process, the delayed processing of coffee will reduce the quality of coffee beans, and this causes a decrease in price.
The way the quotation takes place is as follows, the peasant farmer will take the rotating fruit as illustrated in the following sketch, usually starting from the ground located at the lowest location and then slowly turning upwards. The reason for the citation done this way is so that there is no need to go back and forth carrying bags of coffee that have been quoted because generally the location of the farmers' farmer's house is located at the highest location of their garden land.
Quoting coffee also cannot be done by cutting directly the branches of the tree to be taken. This method not only damages the trunk of the coffee tree, and makes the coffee that is still green on the branch will be wasted, but also this causes the stem to be quoted to fall and hit the ground, this will cause the resulting fruit to become dirty because it is exposed to the ground or wet. The fruit took directly from the branches/branches where it will produce clean coffee and will dry quickly, even though it is dried in low temperatures.
How to pick coffee from the stalk also has a certain technique, and must be done carefully, because not all fruit can be picked at the same time, changing the fruit from green to red takes place slowly, from one part to another. fruits that are not old enough should not be picked because they can damage/reduce the quality of the coffee picked as a whole, as well as fruits that are too ripe, have also reduced quality.

Coffee Processing (Secondary Handling)
Coffee is not a fruit that can be To remove the epidermis layer/onion/silverskin, which is the deepest layer of skin before the coffee beans are thin and transparent. The removal of the epidermis layer uses a huller machine. After this skin is removed, comes the depe coffee beans which in DTG are referred to as green or ordinary coffee referred to as "hijo / green" only. The last step before shipment is to separate coffee using a filtering/milling tool. This filtering is to separate the coffee on its seed size.
This filtering has different hole sizes, there is a 5 mm hole to obtain grade 1 beans / the rest is random coffee. Asalan coffee is coffee that is sold conventionally, generally for the domestic market.
After the coffee is selected by using filtering, the coffee will be selected again, this process is called depe. Depe means double pick Different from filtering/milling which chooses coffee with a large size of beans, so when this depe, the coffee chosen is bad coffee, which will be set aside. So this process is taking coffee that is not according to standards. Seeds that are set aside are chopped, which are broken, black or rotten. Only after this depe can the coffee beans be included in the group coffee of the highest quality/grade 1.
The next stage of handling postharvest coffee; in the past farmers sold grain so that the sale could not be directly after the coffee was picked, so farmers could not directly get money; now farmers directly sell cherry coffee/fresh coffee fruit without first processing.

Fruit Selection or Sorting
After completing the quotation of fruit, the next step to do is selecting/sorting the fruit. The fruits are sorted on their maturity level into three types, namely red, yellow and green. These three colors show different levels of maturity of coffee fruits that have been picked. Sorting the level of fruit maturity is also important because it will later affect the results of coffee milling. This is due to differences in treatment starting from the process of fruit grinding (pulping), fermentation, drying and scraping the seeds of red, yellow and green fruits because the coffee will be ground by combining fruit with the same level of ripeness. If the fruit milling is united between red fruit and green fruit (young), the risk is that the green coffee fruit is destroyed to the seeds, the skin of the yellow fruit is still intact while the red fruit is only crushed by the skin of the fruit.
With a different treatment, grinding green fruit can be softened, until the skin of the fruit is broken but the seeds are not destroyed. Before being ground, the coffee fruit is often soaked first to distinguish good quality coffee or not. Good coffee fruit will sink because the seeds are heavy, while coffee fruit that floats in water is usually bad coffee, the seeds are hollow or attacked by powdered pests. Only sunken fruits are ground. After the fruit is ground, it is immediately fermented.
Post sorting coffee processing, the diversity of wisdom in the local culture embodied in ethical and moral values, and norms that prioritize the preservation of environmental functions (Hadi, 2009:23).
There are two common coffee processing systems, which are wet processing and dry processing or natural processing. In wet processing, the equipment is used to divide the seeds from the fruit, producing significant by-products, 'pulp', the skin Drying Coffee Beans, after the coffee has been washed, the coffee will be dried, generally carried out directly in the sun, therefore at these time farmers are in dire need of hot weather. If the sun is nice (they call it "there is a day"), this process only takes 2-3 days, but not infrequently they need up to a week. If the day continues to rain, then it takes even longer to dry it.
very often cause the quality of coffee to be much decreased, because coffee that does not get sunlight during the process of drying is very often musty and the color will also change, this will later produce unpleasant coffee, which will be proven when the cupping test is done. process by removing the hard white skin of coffee known as parchment or hull, until the surroundings turn green, this is what is called hijo coffee according to the version of the local grower farmers and green bean its international name generally in DTG processing into a wet huller is preferred for sunlight though in a cooperativeoperation and some plantation the DTG parchment will dry completely. Be careful to maintain coffee in the coffee maintenance rules to get world market prices. As an 'aged coffee' for wet parchments, green coffee must be dry and contain about 12 percent humidity/moisture content. That must be sold as soon as possible.
Drying is a method of drying coffee fruit that is relatively safe from the risk of damage to the quality and taste of coffee beans, the best results will be obtained if enough sunlight, this method is generally applied by farmers. Drying will be done by